Host a fiesta and serve these grilled fish tacos alongside many margaritas.
This recipe is courtesy of Cooking Classy.
In a small bowl, whisk together the canola oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne. Season with salt and pepper. Place fish into a gallon-sized Ziploc bag, and pour the marinade over it. Seal bag, shake to coat the fish, and allow to marinade for 20 minutes.
Preheat the grill to medium-high heat. Brush grill grates with oil, and place fish on grill. Grill until cooked through, about 3 minutes per side. Transfer to a plate, and break into pieces. Serve in warmed taco shells topped with slaw and other optional toppings.
Place cabbage, cilantro, and red onion in a medium mixing bowl. Pour lime juice and canola oil over the top. Season lightly with salt and pepper. Toss to coat evenly.